1 (17 oz.) can cream corn
1 (17 oz.) can whole kernel corn, drained
1 egg, beat before adding
1/2 c. onions, chopped
1/2 c. bell pepper, chopped
1 pickled Jalapeno pepper, chopped
1 sm. (2 oz.) jar pimiento, chopped
1 c. cracker crumbs
1 c. grated Velveeta cheese
1/4 c. melted butter

Garnish with bell pepper slices. Salt and pepper to taste. Pour in greased 2 quart casserole and bake at 350 degrees for 30 minutes. Serves 6.